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Recipe: Peanut Butter Cake and Icing - Betty Crocker 1956

Desserts - Cakes
PEANUT BUTTER CAKE

Grease and flour 2 (9-inch) layer pans or a 13x9-inch oblong pan

Sift together into bowl:
2 1/4 cups sifted Cake Flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt

Add:
1/3 cup soft shortening
1/3 cup chunk-style peanut butter
2/3 cup milk

Beat 2 minutes

Add:
another 1/3 cup milk
2 eggs (1/3 to 1/2 cup)

Beat 2 more minutes

Pour into prepared pans. Bake. Cool.

Finish with Peanut Butter Broiled Icing (below) for oblong or Peanut Butter Icing (below) for layers.

Temperature: 350 (mod. oven).

Time: Bake layers 30 to 35 minutes, oblong about 40 minutes.

PEANUT BUTTER BROILED ICING

Mix:
2/3 cup brown sugar (packed)
1/4 cup butter, softened
1/4 cup cream
1/4 cup peanut butter
Stir in:
1 cup peanuts, chopped

Spread on warm cake, place low under broiler until mixture browns slightly.

PEANUT BUTTER ICING

Stir together until creamy:
1/4 cup chunk-style peanut butter
3 cups sifted confectioners' sugar
1/4 to 1/3 cup milk

Amount: For 2 (8 or 9-inch) layers or a 13x9-inch oblong.

Source: 1956 edition - Betty Crocker Picture Cookbook
MsgID: 0223345
Shared by: R. Barton - Sacramento, CA
Board: All Baking at Recipelink.com
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